Stewed Oxtails Melting Off The Bone Recipe
Make Stewed Oxtails Melting Off The Bone Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oxtails & Marinade
Vegetables & Aromatics
Liquids & Deglaze
Seasoning & Finish
Method
Oxtails & Marinade
- 1
Season and rest
Pat the oxtail pieces dry with paper towels. Season evenly with kosher salt and freshly ground black pepper. Rub in 1 tablespoon Worcestershire sauce, the minced garlic (4 cloves) and tuck the fresh thyme sprigs among the pieces. Let sit at room temperature for 20–30 minutes, or refrigerate up to 2 hours covered.
- 2
Sear the oxtails
Heat a large heavy-bottomed Dutch oven or wide braising pot over medium-high heat. Add 2 tablespoons olive oil and let it shimmer. Working in batches (do not overcrowd), add oxtail pieces and sear 3–4 minutes per side until deeply browned. Transfer seared pieces to a plate and reserve rendered fat in the pot. Browning builds flavor — some edges may caramelize deeply.
Vegetables & Aromatics
- 3
Sweat the vegetables
Reduce heat to medium. If the pot is dry, add 1 tablespoon oil or a splash of beef stock. Add diced onion, chopped carrots, and celery. Cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes. Add the additional 2 cloves minced garlic and cook 30–60 seconds until fragrant.
- 4
Tomato paste and aromatics
Push the vegetables to one side, add the 2 tablespoons tomato paste to the cleared space and cook 1–2 minutes, stirring, to caramelize it slightly. Stir paste into the vegetables. Add bay leaves and the 2 additional thyme sprigs.
Liquids & Deglaze
- 5
Deglaze with wine
Pour in 1 cup dry red wine and use a wooden spoon to scrape up the brown fond on the bottom of the pot. Let the wine reduce by about half, 3–5 minutes, concentrating flavor and slightly cooking off alcohol. If not using wine, use 1 cup beef stock.
- 6
Return oxtails and add stock
Return the seared oxtail pieces to the pot, nestling them into the vegetables. Pour in 4 cups beef stock so liquid comes about halfway up the oxtail pieces (add more stock or water if needed). Add the remaining 1 teaspoon Worcestershire sauce and 1 teaspoon soy sauce. Bring to a gentle simmer over medium heat.
Stewing & Finishing
- 7
Braise until tender
Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C), or keep on the stovetop at a very low simmer. Braise for 2.5 to 3 hours, or until the oxtail meat is fall-off-the-bone tender when tested with a fork. Check once halfway and adjust liquid if needed so pieces remain partially submerged, basting the pieces with pan juices.
- 8
Adjust seasoning and thicken (optional)
When the oxtails are tender, carefully transfer the meat pieces to a platter and tent with foil. Skim any excess fat from the surface of the braising liquid with a spoon. Place the pot on the stovetop over medium heat and simmer to concentrate flavors if sauce is thin, about 5–10 minutes. Taste and adjust seasoning with up to 1 teaspoon brown sugar to balance acidity and more salt/pepper if needed.
- 9
Make a cornstarch slurry (optional)
For a slightly thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until it thickens and becomes glossy. Remove bay leaves and thyme sprigs.
- 10
Serve
Return oxtails to the sauce to warm for 1–2 minutes. Sprinkle chopped fresh parsley over the top and spoon sauce generously over the meat. Serve hot over mashed potatoes, creamy polenta, buttered rice, or with crusty bread to soak up the sauce.